Hey this weekend I tried somthing new and it was a hugh success.

I took a pack of tenderloin, the tip portion, where there are two to a package, stripped the silver off.  then butterflied both and pounded them down abit.  Then I overlapped the two thinnest ends making the overall thickness about the same.  I then took two packages of smoked bacon and created a tight lattice planket upon which i placed the butterflied tenderloin.  I used smoked bacon because I was not using smoking chips in the Weber.

I had taken dried cranberries, dried mixed fruit (apples, peaches, pears etc), and dried plums (prunes) and reconstatuted in Myres Dark Rum over minimum heat until all the rum was absorbed by the fruit.  This made a simi paste which was cooled and spread over the seasoned tenderloin. The two ends of the rectangled tenderloin were brought together forming an almost square meat blanket and was incased in the bacon.

  You can see in this picture how the bacon blanket incased the tenderloin.

Foil was placed over the bottom of the incased tenderloin and inverted onto a board to transfer to the Weber.

The coals are on the side of the pork and the lid was put in place.  The pork was rotated every 10 minutes until the interior temp reached 160 degrees then it was removed to rest.

This picture is of the pork in the resting stage.

This is just  a presentation picture.

First slice and lets eat.

This was served with grilled fresh garden veggies, cabbage with bacon and tomato's and brown rice cook in bacon fat, onions, redpeppers and seasonings.  Oh and of course a few good bottles of red wine.

Well that was it for our May 16th dinner.  I hope i made you hungry.  I will make this again using different stuffings, but these is my favorite stuffing for pork tenderloin.

Thanks for check this out.

GR